Wednesday, February 23, 2011

Chicken Piccata with Angel Hair Pasta (Mushrooms)

When I cook, I have a tendency to add a little of this and that w/out measuring and just taste as I go, so if you try this just keep tasting as you go ;)

1 box of angel hair pasta 


4 chicken cutlets (or how ever many you need to make for your meal) trimmed (for chicken Piccata I like to cut my chicken in half, not so its smaller, just thinner, you can see pictures below)
1/2 cup all purpose flour (devided)
2 cups chicken broth

1/2 teaspoon salt
1/4 teaspoon freshly ground pepper



3 teaspoon extra-virgin olive oil
1 10-ounce package mushrooms sliced (optional, I didn't do mushrooms b/c we don't like them)

3 large cloves garlic, minced

1/2 cup white wine
 ( I didn't have the wine on hand so I added 1 TBLSP of white vinegar) But it's probably not even needed
2 tablespoons lemon juice


2 tablespoons capers, rinsed
 ( I didn't measure I just dumped the rest of my small jar in there b/c I love capers)
2 teaspoons butter

2 cups heavy cream ( I actually didn't measure mine, I just poured some in until it looked and tasted good)
 
Bring a large pot of water to a boil. Add pasta and cook until just tender, according to package directions. Drain and rinse.
 


Meanwhile, whisk 5 teaspoons flour and broth together in a small bowl until smooth. Place remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, probably 2 to 3 minutes per side. Transfer to a plate and keep warm.
 
(I would put them on a pan in the oven to keep them from getting soggyish)
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate.
Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to simmer and cook, stirring, until the sauce thickened, about 5 minutes.
 Stir in capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce.
Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

My garlic turned a little blue, it OK, if yours does, theres nothing bad, it just has something to do with whatever is in the garlic, mixing it w/ certain ingredients.

Enjoy, I sure did! ;)